Skip to main content

Fried Rice


If you have suddenly developed a 'mental block' and can't think of anything else to cook ....... good old 'Fried Rice' is your saviour.  A perfect and delectable one-course meal, wholesome and most reliable!










Quick and easy to prepare and it's best done with left over rice ....... nothing goes to waste!

Ingredients
  • 1/2 cup Taj Mahal rice
  • 1.3/4 cups water
  • 120 gm pork fillet
  • 100 gm french beans - diced
  • 100 gm prawns
  • 50 gm anchovies - washed and drained
  • 2 eggs
  • Dark, light soya sauce and salt to taste
  • Red chilly for garnishing
Seasoning for prawns
  • 1/2 tsp salt, 1 tsp sugar and a dash of pepper
Seasoning for pork fillet
  • 1/2 tsp salt, 1 tsp each of oyster sauce, dark soya sauce and sugar, dash of pepper.
Preparation
  1. The rice was cooked a day before and refrigerated.  Alternatively you can cook the rice early and fry it for dinner.
  2. Heat up a non-stick pan with 1 tbsp of oil and lightly fry the anchovies till slightly  brown.  Dish out, drain and set aside.
  3. Add in some oil, scramble the eggs with some salt, dish out and set aside.
  4. Add more oil if necessary, stir-fry the pork fillet till cooked through.  Toss in the loosened rice, add in some dark soya sauce, mix well.
  5. Mix in the diced french beans, sprinkle in some water if necessary if the rice is dry.
  6. Toss in the seasoned prawns, mix well.
  7. Add salt, light soya sauce to taste, turn off heat, mix in the scrambled egg, dish out on serving plate.
  8. Garnish with chopped red chilly and fried anchovies.
  9. Serve hot.

Comments

  1. I haven't made any stir-fried rice for a while...yours looks so yummy!

    ReplyDelete
  2. Fried rice is our go to mid week dish.

    ReplyDelete
  3. I think fried rice is god send indeed! Your fried rice looks fabulous with the crispy ikan bilis!

    ReplyDelete
  4. Looks good! Love the fried anchovies!

    ReplyDelete
  5. Fried rice! I make almost 3 times a week.... try to use up the leftover rice and it's fast to cook. haha.... Hope you're enjoying the evening.
    Regards, Kristy

    ReplyDelete
  6. Angie, penny, 3 hungry tummies, Jeannie, Kristy and Shirley ... Thanks for compliments on this simple dish!

    ReplyDelete
  7. Mmmm...love this. I think I badly need this...just so lazy to cook anything. Still suffering from jet lag. Mental block too...haha. I always love to add thinly sliced green beans to fried rice, too.

    ReplyDelete
  8. Yes Cheah, whenever my mind is blank, I'll fry rice with any ingredients I've in the fridge.

    ReplyDelete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and

Tamarind Pork Belly (Babi Assam) ~ 亚参五花肉

A very appetising dish with tangy and robust flavour of tamarind juice, red and green chillies added more oomph to the dish.  This dish will surely whet your appetite and you'll go for second helping of rice to soak up the tangy gravy.  This is a Peranakan dish but as always, there are many varieties to this delicacy.  I tweaked the recipe a bit to suit what I have in my pantry and the end result is a very yummy dish that I will not hesitate to whip up again and again. Tamarind Pork Belly (Babi Assam)  ~   亚参 五花肉 Ingredients 450 gm pork belly, cut into bite size 5 cloves of garlic, finely chopped 3 shallots, finely chopped 30 gm tamarind pulp (Assam paste)  + 250 ml water 3 green chillies 2 red chillies 2 tsp tau cheong (preserved bean paste) 2 tsp dark soya sauce 1 Tbsp brown sugar or to taste 1/2 tsp salt 1/2 tsp fish sauce 1 onion, sliced Method Mix the tamarind pulp with a cup of  warm water, squeezed out the ju